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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

RISOTTO WITH ASPARAGUS Recipe

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This recipe for RISOTTO WITH ASPARAGUS is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. chicken broth
2 tbsp. butter
2 tbsp. olive oil
¾ lb. fresh asparagus, base discarded antics cut into 1" pieces
½ small onion, finely minced
1½ c. Arborio rice
½ c. dry white wine
¼ c. Parmesan Cheese, grated
salt to taste
Directions:
Directions:
1. In a saucepan, keep the broth simmering to just below boiling.
2. In a separate 4 quart saucepan, heat butter and olive oil, add onion, san sauté until onion is transparent. Add rice and stir until well coated (approximately 1 minute). Then add wine and stir until absorbed. From this point cooking time is about 18 minutes.
3. Add heated broth to barely cover the rice. Continually stir while cooking until the broth is absorbed. Continue to add ½ cup broth each time. Adjust heat to keep rice cooking at a slow boil.
4. After 8 minutes, add asparagus tips. Continue adding broth while stirring and cooking. At the end, if more liquid is needed, use hot water.
5. Risotto should be creamy and moist, tender yet firm to the bite (al dente). Remove from heat, stir in the grated cheese, adjust salt to taste and serve immediately.
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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